Proper couscous

This is a step by step guide of the best way to make couscous. It’s a bit fiddly, and requires that you eschew such blasphemies as quick-cook couscous. But with this method each grain will lift and separate, just like a Playtex bra. No clumps, no sogginess.
So, this weekend, rather than the usual carbs, have a go at making couscous from Northern Africa. I’ve combined it here with spices, sweet and sour flavours and a blood orange salad. The idea is to reproduce that Middle Eastern vibe of fruity acidic tastes into a savoury dish. If you don’t have dates, use apricots or sultanas. If you can’t find shelled pistachios, use almonds. You can riff on my recipe.
Enjoy with a heavy Middle Eastern wine such as Sidi Brahim or something from the Lebanon.

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This would probably go well with the goat meat I saw today on our local Farmers' Market. Sorry to say that I'm one of the Philistines and use quick-cook couscous! But we do have a proper tagine, so maybe I can be excused??